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Apple honey Brie crostini keep the formula simple: crisp toasted baguette, soft Brie, thin fresh apple, and a honey drizzle. It is a practical US fall appetizer for wine night or a holiday board—no caramelizing step required. For a cooked-fruit cousin with pears, walnuts, and thyme, see Brie and Caramelized Pear Crostini.
Why You’ll Love It
- Fast: Toast, melt, assemble—about 25 minutes.
- Fresh vs cooked fruit: Crisp apple against creamy Brie and sweet honey.
- Scalable: Easy to double for a crowd.
- Board-friendly: Works next to dips and roasted bites.
Ingredients
Yield: About 16 crostini (6–8 appetizer servings)
Prep time: 10 minutes
Cook time: 12–15 minutes
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Total time: About 25 minutes
Oven: 375°F
- 1 French baguette (about 12 oz), sliced into 1/2-inch rounds on a slight diagonal
- 2 tablespoons olive oil
- 8 ounces Brie cheese, rind on, cut into thin slices or small pieces
- 1 large crisp apple (Honeycrisp, Fuji, or Gala), cored and thinly sliced
- 1 teaspoon lemon juice (optional, to slow apple browning)
- 3 tablespoons honey
- Optional: 2 tablespoons chopped toasted pecans
- Optional: Fresh thyme leaves
- Flaky salt, to finish
Ingredient Notes
- Brie: Mild and creamy; keep pieces thin so they soften quickly without separating.
- Apple: Firm-sweet varieties hold shape on toast.
- Optional pecans/thyme: Add only if you want crunch or a herbal note—skip for the simplest plate.
How to Make It
- Toast: Heat oven to 375°F. Arrange baguette slices on a baking sheet; brush lightly with olive oil. Bake 8–10 minutes, flipping once, until crisp and lightly golden.
- Apple: Toss apple slices with lemon juice if prepping a few minutes ahead.
- Melt Brie: Top each toast with a thin piece of Brie. Return to the oven 2–4 minutes, just until the cheese softens—do not bake until it pools oil.
- Assemble: Top with 1–2 apple slices. Drizzle honey. Add optional pecans and thyme. Finish with a pinch of flaky salt. Serve warm.
Expert Tips
- Toast bases until truly crisp so they stay crunchy under warm cheese.
- Watch the second bake closely; soft centers are enough.
- Soft cheese safety: keep the platter out about 2 hours max (1 hour if the room is very hot).
Variations & Substitutions
- Pear: Use the caramelized pear crostini method linked above instead of raw apple.
- Bread: Sturdy sourdough slices work if baguette is unavailable.
- Honey: Hot honey for a sweet-heat finish.
Serving Suggestions
Serve as a starter with sparkling wine or cider. Add to a board with party dips or roasted sweet potato rounds.
Storage & Make-Ahead
- Toast baguette bases up to 1 day ahead; store airtight.
- Assemble just before serving so apples stay bright and toast stays crisp.
FAQ
Leave the rind on?
Yes—it is edible and helps the cheese hold shape while softening.
Which apple is best?
Any crisp eating apple; Honeycrisp and Fuji hold texture well.
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Recipe Card
Apple Honey Brie Crostini
Prep: 10 min | Cook: 12–15 min | Total: ~25 min | Yield: ~16 crostini | Oven: 375°F
- 1 baguette, 1/2-inch slices; 2 Tbsp olive oil
- 8 oz Brie, thinly sliced
- 1 large crisp apple, thinly sliced; optional 1 tsp lemon juice
- 3 Tbsp honey; optional pecans, thyme, flaky salt
- Toast oiled baguette at 375°F for 8–10 min until crisp.
- Top with Brie; bake 2–4 min until just soft.
- Add apple, honey, optional pecans/thyme, flaky salt. Serve warm.
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